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NeKKo
  • Dashi ingredient
  • 真昆布

Ma-kombu

The true one, and the yardstick for the rest.

Flavor profile

Umamirich umami 90%
Sweetnesssweetness 70%
Oceanocean 55%
Mineralmineral 45%

The strengths are editorial judgments on a scale within the family, not measurements. They can be compared across the dashi ingredients varieties, not directly against another family.

Origin the waters around Hakodate in southern Hokkaido

Ma means true, and the name is no accident: ma-kombu from the waters around Hakodate in southern Hokkaido is the variety that came to set the standard for kombu. The leaves are thick and broad, the broth clear and rich with a distinct sweetness of its own, and that sweetness is also why ma-kombu and katsuobushi are the classic pair: sweet meets smoke. The thickness also makes it good to eat, not just to steep.

Sensory analysis

Pyramid and character

Aroma

from the bag

  • dried kelp
  • faintly sweet steam

Broth

in the spoon

  • rich umami
  • distinct sweetness
  • mineral

Finish

what lingers

  • long
  • round
  • clean
UMAMISALINITYSWEETNESSSMOKEBODYCLARITY

Character 0-100 per axis, set relative to the other entries in the same family. An editorial judgment of a typical serving, not measurements.

Background

Facts

Origin
the waters around Hakodate in southern Hokkaido, an area also known as donan
Kinship
the same species as the other kombu varieties (Saccharina japonica); the name is the harvest area
Blades
thick and broad, which is why it is also used for oboro and tororo, that is, shaved kombu
Broth
clear, rich and free of off notes, with an elegant sweetness that comes forward against katsuobushi
Use
restaurant dashi, noodle broths and hot pots

In the pot

Broth

Soaking
30 minutes to overnight in cold water
Temperature
heat toward the boiling point and lift the leaf out before the water boils
Note
a thick leaf releases more slowly than a thin one, so ma-kombu gains more from a long cold soak than hidaka does

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